Occurrence of Polycyclic Aromatic Hydrocarbons in Artisanal Palmero Cheese Smoked with Two Types of Vegetable Matter

Palmero cheese is a fresh smoked cheese from the Isle of Palma (Canary Islands), manufactured with goat's milk. To guarantee its safety, the occurrence of polycyclic aromatic hydrocarbons (PAH) in artisanal Palmero cheese smoked with 2 types of vegetable matter (almond shells and dry prickly pe...

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Veröffentlicht in:	Journal of dairy science 2007-06, Vol.90 (6), p.2717-2725
Hauptverfasser:	Guillén, M.D., Palencia, G., Sopelana, P., Ibargoitia, M.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	almonds Animal productions Animals Biological and medical sciences Cheese - analysis cheesemaking Consumer Product Safety food contamination Food Contamination - analysis Food Handling - methods Food industries food safety Fundamental and applied biological sciences. Psychology gas chromatography-mass spectrometry Gas Chromatography-Mass Spectrometry - methods goat cheese Goats hulls Humans Milk and cheese industries. Ice creams Opuntia Palmero cheese Palmero smoked cheese polycyclic aromatic hydrocarbon polycyclic aromatic hydrocarbons Polycyclic Aromatic Hydrocarbons - analysis Prunus Smoke smoked cheeses smoking (food products) Spain Taste Terrestrial animal productions traditional technology vegetable products Vertebrates
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